Cookie cutter
1 can of yellow cake mix
2 eggs
1/3 cup {softened} butter
Homemade whipped cream
1 3.25 oz. pkg. instant vanilla pudding
1 cup heavy whipping cream
1/2 cup of milk
Chocolate ganache
2 tbsp. Semi-sweet cooking chips
2 tablespoons of heavy whipping cream
Cookie mugs
Preheat the oven to 350 degrees. Prepare a mini muffin pan by spraying each cup with non-stick cooking spray. Pour yellow cake mix into medium bowl and whisk {or sift} to remove lumps. Add the softened butter and eggs to the cake mix and mix with a hand mixer {or hand} until the dough is thick and sticky. Using a small cookie scoop {or 1/2 tsp. Tbsp}, put a bunch of cookie dough in each muffin pan. Using your fingers, go back and tap the mound of dough to create a level cookie. Bake for 9 to 11 minutes. Remove from the oven and immediately take a spatula or knife out of the set and run it around the edge of each cookie to free it from the pan. When cool, go back and use a pie shaper {or the end of a wooden spoon} to press the middle of the cookie down and create an indentation. Move the cookies to a cooling rack and allow them to cool completely.

Vanilla cream
In medium bowl, combine vanilla instant pudding mix, heavy cream and milk. Using a mixer {or whisk}, beat in ingredients until mixture is thick and peaks stiff. Move the vanilla cream into a pastry bag {or Ziploc bag} and pour a generous amount of cream into each cookie cavity.

Chocolate ganache
In a microwave-safe bowl, combine the heavy cream and semi-sweet chocolate chips. Cook in the microwave for 20 seconds and whisk. If you get a silky smooth consistency, you're done. Otherwise, you need to add 10 second increments until you do. Pour a 1 / 4-1 / 2 teaspoon of ganache on top of each cookie mug. Refrigerate until the ganache is set and serve.

Recipe Notes
* Store in an airtight container and refrigerate for up to 4 days.
recipe source:


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